Big Bob Gibson's Championship Pork Shoulder
- Dry Rub
- 1 tablespoon granulated sugar
- 1/2 tablespoon dark brown sugar
- 2 1/4 teaspoons garlic salt
- 2 1/4 teaspoons kosher salt
- 1 1/2 teaspoons paprika
- 1 teaspoon chili powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 3/4 cup apple juice
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup kosher salt
- 2 tablespoons Worcestershire sauce
- Vinegar Mop
- 1 3/4 cup apple cider vinegar
- 1/8 cup cayenne pepper
- 1/2 tablespoon kosher salt
- 2 slices of lemon
- 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds
1. In a small bowl, mix together all of the ingredients for the dry rub. Set aside.
2. In a separate bowl, mix together all of the ingredients for the injection. Using a meat syringe, inject the pork evenly at 1-inch intervals from the top side, using the entire injection solution. Dry the outside of the meat with paper towels and apply an even coating of the dry rub all over, patting it down so the rub adheres. Wrap the pork in foil and let rest in the refrigerator overnight.
3. Mix all the ingredients for the vinegar mop in a small bowl. Set aside.
4. Remove the pork from the fridge while you start the smoker. If using a Weber Smokey Mountain, light using the Minion Method with a mixture of oak and apple wood chunks. Smoke the pork shoulder at 225 degrees until the meat reaches 195 degrees, about 14 to 16 hours. In the last few hours, baste the meat with the vinegar mop ever hour.
5. Remove the pork from the smoker and let rest for 30 minutes. Pull the pork, removing any and discarding any visible fat. Sprinkle on some of the leftover vinegar mop, mixing with your hands to incorporate, then serve immediately.